Chocolate Eclair Cake

Ingredientes

1-1/4 cups (8-3/4 ounces) sugar

6 tablespoons cornstarch

1 teaspoon salt

5 cups whole milk

4 tablespoons unsalted butter, cut into 4 pieces

5 teaspoons vanilla extract

1-1/4 teaspoons unflavored gelatin

2 tablespoons water

2 cups heavy cream

14 ounces graham crackers

Glaze:

1 cup (6 ounces) semisweet chocolate chips

5 tablespoons light corn syrup

3/4 cup heavy cream

Instruções

Combine sugar, cornstarch, and salt in large saucepan. Whisk in milk until smooth; bring to boil over medium-high heat, scraping bottom of pan with spatula. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes.

Off heat, whisk in butter and vanilla. Transfer to large bowl and place plastic wrap directly on surface. Refrigerate until cool, about 2 hours.

Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.

Whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.

Whisk one-third of whipped cream into chilled pudding, then gently fold in rest, 1 scoop at a time.

Cover bottom of 13-by-9 inch baking dish with graham crackers. Top with half of pudding-whipped cream mixture and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

Combine glaze ingredients in bowl and microwave on 50% power, stirring occasionally, until smooth, 1 to 2 minutes. Let cool completely.

Spread glaze over cake and chill at least 6 hours, up to 2 days. Serves 15.